Food safety knowledge, attitudes, and practices of food handlers at kitchen premises in the port ‘X’ area, north Jakarta, Indonesia 2018

Muharnis Supriyani Putri, Dewi Susanna

Research output: Contribution to journalArticlepeer-review

Abstract

Improper food handling can be a major cause of food contamination. To prevent food contamination, the food handler should have good knowledge, display a positive attitude, and practice proper food handling practices. This study aimed to evaluate the food safety and personal hygiene knowledge, attitudes, and practices of food handlers at kitchen premises in the Port ‘X’ area in North Jakarta, Indonesia. This study uses a cross-sectional design. The research was conducted in April 2018 and May 2018. Data were collected from 72 food handlers from kitchens located in the Port ‘X’ area in North Jakarta. Data collection was performed through interviews and observations, using questionnaires and checklists as research instruments. The results show a significant correlation between the level of knowledge about food safety and the attitude of food handlers (p=0.01), and attitude scores were significantly higher among food handlers who reported attending a previous food safety training course (p=0.002) with (r=0.302) it means a weak uphill (positive) linear relationship attitude scores and training that food handlers attended. This study found a significant relationship between the knowledge and attitude of food handlers, but there was no significant relationship between knowledge or attitude and food handling practices. Thus, it is recommended that training activities for food handlers be held regularly, as the food safety knowledge obtained from training or courses can translate into the improvement of attitudes and food handling practices.

Original languageEnglish
Article number9215
JournalItalian Journal of Food Safety
Volume10
Issue number4
DOIs
Publication statusPublished - 22 Nov 2021

Keywords

  • Attitude
  • Food handlers
  • Food safety knowledge
  • Port
  • Practice

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